Neapolitan Spaghetti Sauce


  • 2 onions, sliced thin
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, mashed
  • 1/2 cup olive oil
  • 2 pounds finely ground beef
  • 3 cups tomato juice
  • 1 1/2 cups tomato puree
  • 1 can tomato paste
  • 4 jalapeno peppers, chopped
  • 1 teaspoon Italian seasoning
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons granulated sugar
  • 12 stuffed green olives, sliced


  1. Brown onions, green bell pepper and garlic. Add meat and brown slowly.
  2. Heat tomato juice, puree, tomato paste and add 1 can drained mushrooms, if desired.
  3. Add meat mixture, jalapenos, salt, pepper, sugar and 1 bay leaf. Simmer for 2 1/2 to 3 hours until thickened.
  4. Remove bay leaf. Simmer 10 minutes longer.
  5. Serve with spaghetti, and top with Parmesan cheese.

This makes sauce for 1 pound of spaghetti.

It tastes even better if made the day before and allowed to stand.

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